超声波-酶法提取莽吉柿果壳原花青素的工艺优化

对莽吉柿果壳中原花青素的超声波-酶法提取工艺进行优化。通过单因素实验考察加酶量、酶解时间、酶解温度、超声功率、超声时间对原花青素得率的影响;在单因素实验基础上,通过设计三因素三水平Box-Behnken响应面试验,进行回归分析,优化提取工艺参数。结果表明,各因素对原花青素得率的影响大小依次为:酶解时间 > 酶解温度 > 超声功率;确定最佳工艺条件为:加酶量2%、酶解时间68 min、酶解温度58.5℃、超声功率320 W、超声时间20 min,实测原花青素得率12.29%,与模型预测值12.50%的相对误差为1.68%,拟合度良好。本研究结果为莽吉柿果壳的综合利用提供科学依据。

Optimization of Ultrasonic Enzymatic Extraction of Procyanidins from Garcinia mangostana L.Pericarp

The ultrasonic enzymatic extraction of procyanidins from Garcinia mangostana L. pericarp was optimized. On the basis of single factor experiments,enzyme dosage,enzymolysis time,enzymolysis temperature,ultrasound power and ultrasound time were selected as independent variables,the yield of procyanidins was used as the response value. The three factors and three level response surface tests were designed by Box-Behnken experiment to carry out regression analysis and optimize the extraction process parameters. The influence factors on the yield of procyanidins were as follows:Enzymolysis time > enzymolysis temperature > ultrasound power. The results showed that the ultrasonic enzymatic extraction conditions of optimization by response surface method were as follows:Enzyme dosage 2%,enzymolysis time 68 min,enzymolysis temperature 58.8℃,ultrasound power 320 W,ultrasound time 20 min. The actual yield was 12.29%,which had 1.68% relative error with the predicted optimum yield 12.50%. The results of this study would provide a scientific basis for the comprehensive utilization of mangosteen pericarp.